In a large mixing bowl combine the sugar, oil and vanilla extract
Add the instant coffee granules to the room temperature soy milk and stir to dissolve, add the vinegar
Add this soy milk mixture to the sugar mixture in the bowl and whisk smooth
Sift the flour, baking soda and salt into the liquids and whisk smooth
Divide the batter between 2 greased and parchment lined 8" x 2" pans and bake immediately in a preheated 350°F oven for 35 minutes or until springy to the touch when you gently press the centers
Cool in the pans until you can safely touch them without burning your self then flip them out onto a cooling rack or a parchment lined sheet pan, cool in the refrigerator while you prepare the buttercream icing and the toffee recipe
Fill and ice the cake as shown in the video
Notes
This cake will be fine at room temperature for a couple days, unless it is too hot in your area.
Refrigerate for longer shelf life (up to 7 days) but bring to room temperature before serving for best results
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/coffee-cream-cake/